Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (180ml) warm water
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) baking powder
  • 2 cups (300g) cherry tomatoes, halved
  • 3 cloves (15g) garlic, thinly sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (2g) dried oregano
  • 1/4 tsp (1g) red pepper flakes
  • 1 cup (30g) fresh arugula
  • 2 tbsp (30ml) balsamic glaze
  • fresh basil leaves
  • salt
  • black pepper

Instructions:

  1. In a mixing bowl, whisk together the flour, salt, and baking powder.
  2. Create a well in the center and pour in the warm water and olive oil. Stir until a shaggy dough forms.
  3. Turn the dough onto a floured surface. Knead for 2-3 minutes until the texture is smooth and elastic.
  4. Let the dough sit for 10 minutes to relax the gluten.
  5. Heat 1 tbsp (15ml) of olive oil in a skillet over medium-high heat and sauté the cherry tomatoes until blistered.